Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return orzo to the same pot, off heat.

Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add breadcrumbs. Season with a pinch of salt. Cook, stirring often, until golden-brown, 30 sec-1 min. Transfer breadcrumbs to a plate. Carefully wipe the pan clean.

Meanwhile, halve tomatoes. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add mayo and garlic puree to a small bowl, then stir to combine. Pat barramundi dry with paper towels. Season flesh side with salt and 1 tsp Lemon-Pepper Spice Blend (dbl for 4 ppl).

Add barramundi to a parchment-lined baking sheet, skin-side down. Spread 1 tbsp garlic mayo (dbl for 4 ppl) over barramundi. Sprinkle toasted breadcrumbs over top, pressing down gently to adhere. Roast in the middle of the oven until barramundi is cooked through, 8-10 min.**

Heat the same pan (from step 2) over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Reduce heat to medium, then add tomatoes. Season with salt and 1/2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl). Stir to combine. Add orzo and reserved pasta water, then bring to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly and coats orzo, 1-2 min. Remove the pan from heat.

Add Parmesan and remaining garlic mayo. Season with pepper, to taste, then stir until Parmesan melts, 30 sec. When barramundi is done, remove and discard skin, if desired. Divide orzo between plates. Top with barramundi.